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Popcorn Seasoning?

 
Anne Miller
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Okay, I eat a lot of popcorn.

I do get tired of buttered popcorn.

Does anyone have some seasoning recipes?

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thomas rubino
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We still use butter but sprinkle brewers' yeast over top.

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Bert Nari
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Hello, I only use salt for popcorn I tried with spices but they are not good only what I liked but not too much, the ground chili pepper was good but not very
 
Mk Neal
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I sometimes add a glug of maple syrup to the pan and mix it up for a few seconds after the corn is popped. Kind of like "kettle corn"

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Casie Becker
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I like parmesan cheese sprinkled on top

My mom has always liked lemon pepper
 
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On our popcorn we use salt, granulated garlic, and Bad Byrons Butt Rub for some spiciness. The butt rub (typically used for pork...) has salt, black pepper, chipotle powder, granulated garlic, granulated onion. No MSG or sugar.

We use Butt Rub on a lot of things like salads, fish, shrimp, any kind of meat, and of course, popcorn. We just love the stuff and buy it by the kilo. Some day I will try to make my own knock-off but that's down on my to-do list.
 
Tereza Okava
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i will pop corn in any kind of grease or oil, the "dirtier" the better (some left over from frying chicken, for example......). That usually affects how I will season it.
I do really like sweet and salty, though, and will often pop in schmaltz or bacon grease but add a bit of sugar with the salt to make a kettle corn.

If I don't want sweet, one of my favorites is popping in sesame oil and just use salt, it makes a great savory flavor.
 
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Substitute ghee for the butter (can be popped in ghee without burning like butter) for a slightly different flavor. This is our usual, with salt.
A favorite bagged popcorn (from Maine) is Little Lad's. Their seasoning has nutritional yeast, salt, dill, and some other stuff? likely some onion or garlic powders?
All sorts of spice blends can work, either savory or sweet. Make your own recipes or buy one to try. Fine grinds and powders will probably disperse evenly and adhere better than coarse ground spices or small seeds like sesame or celery (except coarse sugars, those are sticky!).
Shameless plug for our business, Soluna Garden Farm, our Smoky Maple Barbeque Rub is good on popcorn.

Nails are sold by the pound, that makes sense.
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Matt McSpadden
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While I don't think I could ever get tired of butter popcorn... :), as a kid we used to use the dried "cheese" mix from macaroni and cheese boxes.

There is a store/restaurant in Portland, ME that has tons of popcorn flavors. You could probably get some inspiration from them.
https://www.coastalmainepopcorn.com/our-popcorn-flavors-s/12.htm

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Tereza Okava wrote:i will pop corn in any kind of grease or oil, the "dirtier" the better (some left over from frying chicken, for example......). That usually affects how I will season it.
I do really like sweet and salty, though, and will often pop in schmaltz or bacon grease but add a bit of sugar with the salt to make a kettle corn.

If I don't want sweet, one of my favorites is popping in sesame oil and just use salt, it makes a great savory flavor.


I also love popping in sesame oil!  It gives the best flavor.

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I toss it with some glugs of olive oil, a good bit of nutritional yeast and some salt.

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Stacy Witscher
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Family favorites include nutritional yeast, garlic salt, parmesan, dulse flakes and lemon/lime juice. The nutritional yeast and dulse flakes add a lot of good nutrition as  well as taste.

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Robert BrownLee
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Heat coconut oil in a pan.

Add popcorn, salt, dry or fresh spicy pepper. When finished add popcorn to a large brown paper bag. Add more salt, spice--shake and serve





 
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Just popping in different kinds of fat changes the flavour so much. I haven't tried sesame oil,but that sounds amazing. Coconut oil is really good for sweet popcorn, if you like that. Just pop and sprinkle with some berry sugar so it doesn't fall off.

You can take any spice blend you like, like Mrs dash, Montreal steak spice, etc. and grind it up fine in a spice/coffee grinder. Then it sticks to the popcorn.
 
Anne Miller
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thomas rubino wrote:We still use butter but sprinkle brewers' yeast over top.



I might even have some of this in the fridge.  What is the difference between brewer yeast and baker's yeast?

Caitlin suggested nutritional yeast and some salt.  Are these all the same thing or three different products?

I loved the suggestion for parmesan cheese and even the mention of the cheese packet out of macaroni and cheese boxes.

Butt Rub is also totally doable.

Dulse flakes were new, though Amazon came to the rescue with sea vegetables. Kelp?

Dulse if I remember correctly is sweet or sugar in Spanish so I was thinking of something entirely different.

This has been a fun thread, thanks everyone!

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
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Anne Miller
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Found this:

https://www.thekitchn.com/flavored-popcorn-recipes-22994425

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
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Christopher Weeks
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I'm glad you bumped this thread. It makes we want to try sesame oil and miso powder.
 
Timothy Norton
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Ohh boy, you want a treat?

Elote style popcorn!

Get some Tajin, some butter and cheese, a little cayenne to kick it up?

Delicious.

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Rebecca Norman
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I make two popcorn shakes and keep them on hand. Yum!

The most popular one tastes like doritos, lol. It is powdered dehydrated (homegrown) tomatoes, dried red medium-mild chillis, nutritional yeast, and salt, powdered fine. Sometimes I add a little garlic powder, sometimes not. Or if there's a spice mix lying around that somebody gave me and won't get used up, I might throw that in.

Grinding it very fine, including the salt, makes a great difference. The fine powder spreads over the popcorn much better than, for example, granulated salt.

For those who don't like spicy heat, I make a green shake, which also has its fans though I prefer the red one above. Dried dill, dried chives (a locally traditional spice, but garlic powder would be fine), dried nettles (for bulk and color, not really for flavor) and salt. Again, powdered fine.

About popping, oh! Indian kitchens always have a kadai, a round-bottomed wok. I have three of different sizes, carbon-steel type rather than the poplar aluminum or non-stick. The kadai works great: the oil and unpopped kernels pool together in the round bottom, and the popped ones fluff up out of the bottom. I never shake it, and get no burnt kernels, and very few duds.

To melt butter, I dump the popcorn in a large bowl and then put the butter in the still-hot pot. Pour it over the popcorn in the bowl, shake the flavor powder over it, and stir it up a bit with a spoon. Eat all the popcorn, then wipe out the bowl licking your finger.

Masala-popcorn_tomato-mix-and-dill-mix.jpg
Tomato-chilli-nooch mix and dill-chives-nettle mix
Tomato-chilli-nooch mix and dill-chives-nettle mix

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Kyle Hayward
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Nooch!!!
 
Rebecca Norman
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Kyle Hayward wrote:Nooch!!!


Yes! Nutrirional yeast is sometimes called nooch. I think I remember it used to be called denatured brewers yeast. It's not live yeast. It's yellow flakes with an addictive cheesy umami quality somehow related to marmite and vegemite.

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John Weiland
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The variations seem endless.  Recently was gifted a small shaker of Bohio Adobo Criollo and have been loving that on popcorn.  But also the more standard nooch +/- seasoning salt.  Sometimes the taste buds call out for a light dusting of chat masala.  Or occasionally Braggs Liquid Aminos....  

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